Preheat an oven to 425 degrees.,On a lightly floured work surface, roll out the pastry dough into a round 12 inches in diameter.,______,Gently ease the pastry into the pan.,Trim the pastry even with the pan rim.,Prick the bottom and sides of the pastry shell with fork tines.,Form a double-thick 12-inch square of aluminum foil, poke a few holes in it, then press it into the pastry-lined pan.,Bake for 8 min.,Remove the foil and bake till the pastry looks dry but not brown, about 4 min longer.,Remove from the oven; reduce the temperature to 325 degrees.,Bring a saucepan three-fourths full of lightly salted water to a boil.,Add in the broccoli and cook till tender-crisp, about 5 min.,Drain well, pat dry, and set aside.,In a bowl, using a fork, beat the Large eggs till lightly frothy.,Stir in the green onions, lowfat milk, salt, pepper, and nutmeg.,Scatter the broccoli proportionately in the pastry shell.,Drop small clumps of the goat cheese proportionately among the florets; carefully pour in the egg mix.,Bake till a knife inserted into the center comes out clean, 35 to 40 min.,If the edges are browning too quickly, cover them with strips of aluminum foil.,Transfer to a rack to cold for 15 min.,Remove the pan rim and place the quiche on a serving plate.,Serve hot.,This recipe yields one 9-inch quiche; 4 to 6 servings.